Pembrokeshire Early Potatoes with Nasturtium Pesto and Quail’s Eggs
Former Great British Bake Off contestant, Urvashi Roe, brings us this vegetarian recipe, inspired by her allotment. Fresh-from-the-garden nasturtium pesto, and delicate quails eggs combine to compliment the Pembrokeshire Early potatoes perfectly.
“The Pembrokeshire Early Potato is a beautiful potato. Earthy and sweet in flavour with very specific characteristics. They are just 15-70mm in size and almost perfectly round. The skin is so soft that no peel is required – you can just push away with your thumb.”
“As these are in season the same time as my allotment nasturtiums, I enjoyed them with nasturtium pesto and quail’s eggs. If you can’t find nasturtiums you can use basil or coriander”, Urvashi Roe.
- 20 minutes
- Serves 6
- 1kg Pembrokeshire Early potatoes
- 12 Quail Eggs
- 30g of Nasturtium leaves
- 120ml of Olive Oil
- 16g of Sunflower Seeds
- 1 Garlic clove, large, peeled and roughly chopped
- Lemon juice, 1-2 tbsp to taste
- Salt, to taste
- Pine Nuts, to garnish (optional)
- Parmesan, grated for decoration (optional)
- Place the potatoes in a steamer and cook for approximately 10-12 minutes, until tender.
- Place the quail’s eggs in a pan of cold water. Bring to a simmer, cook for 1 minute, then drain and place them under cold running water – this will make them easier to peel.
- To make the pesto, toast the sunflower seeds in a heavy-based pan for a few minutes, until golden and aromatic. Keep shuffling the pan to make sure they do not burn.
- Once toasted, place them in a food processor with the garlic, olive oil and nasturtium leaves. Blitz to make a puree, then pour into a bowl and season to taste with lemon juice and salt. Any excess pesto can be kept for approximately 2 weeks in a sterilised jar.
- When the potatoes are ready, toss them in 2 heaped tablespoons of the pesto, or more if you wish
- Finally, cut the quail’s eggs in hal and dot the over the top of the potatoes. Drizzle a little more pesto onto each egg and serve.